Instructions

Heat the oil in a Magefesa saucepan over medium heat. Add the leek and cook, stirring, until soft. Incorporate broccoli, zucchini, potato and stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat and set aside to cool slightly. Transfer saucepan ingredients to a blender. Add the cheese and blend until smooth. Return to saucepan. Stir in the cream and season with salt and pepper. Ladle soup into serving bowls.

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